Tinned Fish & Fried Egg Sandwiches

I am not always in the mood to cook, and when this happens, I try to make quick and simple dishes that wont take up so much of my time. On this particular day, I came home quite late and really tired from work and to be honest, did not plan anything for dinner. I decided on making tinned fish and cheese sandwiches, but I knew that would not be satiating for 4 energetic children and a hungry husband, so I decided to include eggs.


This sandwiches are quite filling on their own but it would pair really well with a side salad, chips or even oven baked veggies. They are even better the next day as a work lunch.


If you do make this, please tag me on Instagram with my username @cherol_k or the hashtag #ICookCheroldineCooks.


Happy cooking.



Ingredients:

2x Tins Lucky Star pilchards in tomato sauce

1 onion, finely diced

1 tbsp chutney

1 tbsp chili sauce

2 tbsp olive oil

14 Slices of bread (any of your choice)

1/2 cup butter

1 cup grated cheddar cheese

8 Fried eggs

Salt & black pepper to taste

Method:

1. Empty fish onto a plate. De-bone and remove guts.

2. Heat saucepan over medium high heat and fry onions in oil until soft and translucent.

3. Add fish to the pan and fry before adding chutney and chili sauce. Season with salt and pepper.

4. Using a wooden spoon, break the fish into small chunks and let it simmer for about 10 minutes.


Assembling the sandwiches:

1. Generously butter all the bread slices on one side.

2. Place 3-4 slices of bread (or as many as can fit into your pan), buttered side down, into a non stick pan over medium heat.

3. Place fried egg onto bread, followed by the fish and then cheese. Close the sandwich with another slice of bread, this time buttered side up.



NB: It is very important to do the layering of the filling in this sequence. If you place the tinned fish directly onto the bread, it will get soggy. The cheese and eggs act as, sort of, a barrier.

4. After about 2 minutes, gently turn the sandwiches onto the other side and fry for an additional 2 minutes.

5. Remove from pan, wait for them to cool for 5 minutes and serve.



© 2019 by Cheroldine Cooks.